Ingredients
Equipment
Instructions
- Set up two shallow dishes. In the first, whisk together 1 cup of all-purpose flour, salt, pepper, and garlic powder. In the second, whisk together the remaining 1 cup of flour, cornstarch, and baking powder. Slowly pour in the cold beer, whisking until just combined. A few lumps are okay.
- In a heavy-bottomed pot or deep fryer, heat the oil to 350-375°F (175-190°C).
- Working in batches, toss the cold cheese curds first in the seasoned flour mixture, shaking off any excess. Then, dip each curd into the wet batter to coat completely.
- Carefully place the battered curds into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until they are deep golden brown and crispy.
- Remove the cheese curds with a slotted spoon and let them drain on a wire rack. Serve immediately with your favorite dipping sauces.
Notes
Tip 1: Ensure your cheese curds and batter are very cold. This is the secret to preventing the cheese from melting out too quickly.
Tip 2: Use a thermometer to maintain a consistent oil temperature between 350-375°F for the crispiest, least greasy results.
Tip 3: For a non-alcoholic version, substitute the beer with ice-cold club soda.
Tip 2: Use a thermometer to maintain a consistent oil temperature between 350-375°F for the crispiest, least greasy results.
Tip 3: For a non-alcoholic version, substitute the beer with ice-cold club soda.
